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Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

Martha Stewart
  • minutes
  • Serves 10

INGREDIENTS

3

Cheese pumpkins

2 cups

Cranberries, fresh

2 cloves

Garlic

1/2

Lemon, Zest of

1

Onion, medium

8 cups

Chicken stock, low-sodium canned

1 tsp

Curry powder

1/4 tsp

Nutmeg

1/2 tsp

Salt, coarse

1

Salt and freshly ground pepper, Coarse

1/4 cup

Sugar

10

Chestnuts, fresh

10 tbsp

Butter, unsalted

1 cup

Heavy cream